Roasted Garlic and Tomato Savoury Custard
Elevate your brunch or dinner table with this luxurious Roasted Garlic and Tomato Savoury Custard. Creamy, silky, and packed with rich, roasted flavors, this dish combines sweet caramelized cherry tomatoes and mellow roasted garlic in a velvety egg custard infused with Parmesan cheese and fresh thyme. Baked in individual ramekins for a sophisticated presentation, these custards are cooked in a water bath to ensure a perfectly tender texture. Perfect for special occasions or an indulgent homemade treat, this recipe offers a unique twist on classic comfort food. Serve warm and garnish with a sprinkle of thyme for a dish that's as elegant as it is delicious.
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Recipe Information
Ingredients
- 1 Garlic bulb
- 200 g Cherry tomatoes
- 4 Eggs
- 300 ml Heavy cream
- 150 ml Milk
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 40 g Parmesan cheese, grated
- 1 tsp Fresh thyme leaves
Instructions
Preheat your oven to 190°C (375°F).
Slice the top off the garlic bulb to expose the cloves slightly. Place the garlic on a piece of aluminum foil, drizzle with 1 teaspoon of olive oil, and wrap it tightly. Roast in the oven for 35-40 minutes until the cloves are soft and golden brown.
At the same time, place the cherry tomatoes on a baking tray. Drizzle with the remaining olive oil, sprinkle with a pinch of salt, and roast them for 20-25 minutes until they are blistered and slightly caramelized. Remove from the oven and set aside.
Once the garlic has cooled slightly, squeeze the roasted cloves out of their skins into a bowl and mash them into a paste using the back of a spoon.
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, roasted garlic paste, salt, and pepper until smooth.
Prepare four oven-safe ramekins by greasing them lightly with butter or oil. Divide the roasted tomatoes equally among the ramekins.
Pour the custard mixture over the tomatoes in each ramekin, filling them almost to the top. Sprinkle grated Parmesan cheese and fresh thyme leaves over each custard.
Place the ramekins in a deep baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the oven and bake at 160°C (325°F) for 35-40 minutes, or until the custards are set but still have a slight jiggle in the center.
Remove the ramekins from the water bath and let them cool for 5-10 minutes before serving. Enjoy warm, garnished with additional thyme or cracked black pepper if desired.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.7 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 234 mg | 18% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
